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nobody
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I’m ready now. I would instantly switch from going to work to spending my days securing food, water and fuel. There wouldn’t be a cat or a squirrel left in the neighborhood in 2 weeks lol.

I love this place. Who would have dreamed, when our forebears were huddling in caves, that we would one day be exchanging value for our thoughts with electrons?

Hey fucker. Have an awesome day.

It’s funny. We are 1850 miles north of Houston TX but the summers here feel very similar. 95-105 temps and 60% + humidity in the summer. But then winter gets to -40 and 5%.

Looking forward to our next trip south. Last time was Cuba. Next time is El Salvador or Costa Rica. I’d move to either of those places in a heartbeat. But our parents are aging and we really need to be here for them and our daughters for some years yet. In the meantime I get to talk to people living the life down there lol 🤙🏽

Looks like you’re going to get some overhung action on that bluff. At least you can top rope it. Have fun!!!

Good morning from northern Alberta Canada. Have a blessed day 🤙🏽

I think the only thing that is going to get the parasite class off our backs is if a critical mass of people prep some provisions ahead of time and just decide to stop going to work for a handful of months and just spend their days gathering the essentials as their “job”. The unfortunate thing is that prepping takes money, and the rate that people can get ready for such an action is woefully slow when most of us have like $20 left over by noon on payday once bills are paid. Man I hope the next bull run rips faces off. It’s my best hope at a few years of a sovereign living before my soul shuffles off this rock.

I used to supervise trades on new builds and that would pass A++

Fun Friday night. A little energy security for the winter.

Replying to Avatar Rico

How to?

It’s just a solution of filtered non chlorinated water and Kosher salt plus whatever spices you want to use. Two tbsp salt per quart. Then let them sit 20 days for the tomatoes and only about 5 days for the cucumbers, fully submerged in the dark at 75-80 degrees F. With the lid on loose so the gasses can escape. And a fermentation weight or other non reactive object like a food grade ziplock bag holding things beneath the surface of the brine so the fermentation remains anaerobic.

Lacto fermenting San Marzano tomatoes, and some cukes.